Turkey Day nears so:
https://www.hellosohla.com/https://cooking.nytimes.com/recipes/1015557-flaky-buttermilk-biscuitsBy Sohla El-Waylly and Claire Saffitz
Level up your dinner roll game with these retro, buttery pull-apart rolls. The key to butterflake rolls are their unique shape, so feel free to make this using your favorite enriched bread dough recipe. The dough is rolled out, slathered with salted butter then cut into strips that are stacked before cutting again. You’re left with a little deck of dough slabs all enrobed in butter. They fan open when baked so the fluffy layers are easily pulled apart, ready for sopping up gravy or even more butter. Customize the rolls by stirring grated garlic, finely chopped herbs or spices into the salted butter.
Yield: 12 rolls
Time: 1 hour 40 minutes, plus at least 6 hours’ resting and proofing
Ingredients
For the Enriched Bread Dough:
1 cup/240 grams whole milk or buttermilk
6 tablespoons/50 grams plus 3 3/4 cups/490 grams all-purpose flour, plus more for work surface
4 large eggs, chilled
2 tablespoons vegetable or olive oil
1/4 cup/50 grams granulated sugar
10 grams kosher salt (2 3/4 teaspoons Diamond Crystal or 1 1/2 teaspoons Morton)
2 teaspoons/6 grams active dry yeast
1/2 cup/113 grams unsalted butter, cut into 1/2-inch pieces, chilled
For Forming and Finishing the Rolls:
6 tablespoons/84 grams salted butter, melted and cooled, for the pan and for brushing the dough, plus more butter for serving
1 large egg
Flaky salt
Preparation
1. Prepare the tangzhong (“water roux”) for the dough: Combine the milk and 6 tablespoons flour in a medium saucepan and whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken, about 2 minutes. Continue to whisk vigorously, making sure to scrape along the bottom curve of the saucepan, until the mixture is very thick and looks like smooth mashed potatoes, about 20 seconds longer.
2. Remove saucepan from heat and scrape the tangzhong into the bowl of a stand mixer. Cover the bowl and let the tangzhong sit until it’s room temperature, about the better part of an hour. (A cool tangzhong is crucial to ensuring proper dough development; you can speed it along by chilling the bowl and occasionally uncovering it to stir the tangzhong.)
3. Prepare the dough: To the bowl of the stand mixer, add 4 eggs, then add the oil, sugar, salt, yeast and remaining 3 3/4 cups/490 grams flour. Fit the mixer with the dough hook and mix on low speed until the ingredients come together as a coarsely textured dough, about 3 minutes. Stop the mixer, scrape down the sides of the bowl with a bowl scraper or flexible spatula, then mix on medium-low, scraping down the sides once or twice more, until dough is smooth, firm and very elastic, 12 to 15 minutes. It will have gathered around the hook but still cling to the sides and bottom of the bowl, and have a mostly tacky, not sticky, texture.
4. Stop the mixer and scrape down the sides of the bowl. Add half of the chilled butter pieces and mix on low speed until the butter pieces have incorporated into the dough, about 5 minutes. Stop the mixer, scrape down the sides again, and add the remaining butter. Mix on low until all the butter is completely incorporated. The dough should no longer stick to the sides of the bowl and will have a very smooth, supple appearance. Increase the speed to medium-low and continue to mix until the dough is extremely elastic, another 10 to 15 minutes.
5. Test the dough: To see if the dough has built sufficient strength and elasticity — which it will need to expand to its maximum volume in the oven — stop the mixer and raise the hook. The weight of the dough will slowly pull it downward off the hook. (A strong dough will stretch the distance to the bottom of the bowl, rather than tear.) You can also do a windowpane test: Pinch off a golf ball-size piece of dough, and use your thumbs to flatten it and work the dough outward into a thin layer. Slowly stretch the dough until it forms a thin membrane through which light can pass. If it tears before that point, or as it falls from the hook, continue to mix on medium-low and repeat the test every 5 minutes.
6. Let the dough rise: Scrape the dough onto a work surface. (If the dough is a bit sticky, dust it very lightly with flour.) Fold it in half several times to create a smooth, taut surface, then place back inside the stand mixer bowl, smooth-side up. Cover the bowl with plastic wrap or an airtight lid and let rise at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 4 hours and up to 24.
7. Form the rolls: Brush a standard muffin tin with some melted salted butter (the top and the cups); set aside. Divide the chilled dough into two equal halves (about 550 grams each). Lightly dust a work surface with flour, then, using a lightly floured rolling pin, roll one portion of dough into a 1/4-inch-thick square about 11 inches wide. Brush generously with the melted butter.
8. Using a sharp knife, cut the dough lengthwise into 6 even strips. Stack the strips, then cut crosswise into 6 portions (each portion will look like a square biscuit). Place each portion into a buttered muffin cup, cut side up, then repeat with the remaining dough.
9. Use your fingers to lightly splatter some water across the rolls and loosely cover with plastic. Let rise at room temperature until very puffy and nearly doubled in size, 30 minutes to 1 hour.
10. Meanwhile, set the rack in the center of the oven and heat to 350 degrees. In a small bowl, make an egg wash by thoroughly whisking the remaining egg with 1 tablespoon of water. Evenly brush the buns with the egg wash and sprinkle with flaky salt. Bake the rolls until browned, 18 to 22 minutes. While hot, brush with remaining melted butter. Serve with additional salted butter and salt.
Tip
The rolls, stored airtight, will keep at room temperature for up to 5 days, or can be frozen up to 1 month. Thaw, if necessary, then toast lightly to revive.
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Butterflake biscuits